IS this the BEST IN the WORLD CLASSIC Boulangère Potatoes

Boulangère Potatoes is a classic French dish of thinly sliced potatoes layered with slow-cooked onions, fresh herbs, and rich stock, then baked until golden and crispy. Unlike creamy Dauphinoise, this dish is light, packed with flavour, and lets the humble potato shine. Traditionally made by bakers (boulangers) who cooked it in bread ovens, it's a perfect side for roast meats or a simple, elegant vegetarian option. Simple ingredients, big flavour, and a beautifully crisp top layer make Boulangère Potatoes a timeless favourite.
👇 RECIPE BELOW
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Ingredients
(Serves 4-6)
1 kg (2.2 lbs) potatoes (Yukon Gold or Maris Piper), thinly sliced
2 medium onions, thinly sliced
pinch of sugar (optional)
2 garlic cloves, minced (optional)
500 ml (2 cups) beef, vegetable or chicken stock
50 g (3 tbsp) unsalted butter, melted
2 tbsp olive oil
3-4 sprigs fresh thyme (or 1 tsp dried thyme)
1 bay leaf
Salt and freshly ground black pepper
Oven to 160 - 180°C (320 - 350°F)
Cover with foil and bake for 1 hour
Remove the foil and bake for 30 minutes until the top is golden and crispy.
#backyardchef #boulangèrepotatoes #frenchcuisine
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[@lauraellen189]

Oh my word! That is a gorgeous potato dish!!

[@BackyardChef]

Thank You. Best, Rik

[@MorbinNecrim86]

Potatoes and onions, one of the best combos ever

[@BackyardChef]

Thank You. Best, Rik

[@Clive-js8ej]

Another triumph Rik. I am in France watching this and bought a mandoline before the trip, so I have no excuse for not doing this. Thanks Chef.

[@BackyardChef]

Have fun! Enjoy. Thank You. Best, Rik

[@brianrollins3245]

Definitely one of best tater dishes, if not one of the best in French cuisine. I use basically equal amounts of onion and potato and bake uncovered so it comes out moist but not wet. I like your idea of drizzling stock and melted butter over each layer. This dish is a family favourite.

[@BackyardChef]

Appreciated. Thank You. Best, Rik

[@essiebessie661]

That’s a budget side dish that looks so classy and tastes excellent! Thank you. The French really make the best use of butter as an ingredient.

[@BackyardChef]

You can never go wrong with butter! French cooking is ok! Ha ha ha. seriously some fantastic dishes. Thank You. Best, Rik

[@user-bt2bb9gi2e]

What I like about your recipe's is you make them so straightforward. Straightforward inspires confidence to give them a go. I've cooked lots of your recipes and everyone is a winner dinner!

[@BackyardChef]

Great news! That's what this channel is about. Thank You. Best, Rik

[@lyndseybeaumont7301]

These were my daughter’s favourite potatoes. I used to make them every time I had the oven on and there was space, just so I had them on standby. They froze very well. Thanks for bringing back good memories xxx

[@BackyardChef]

Lovely! Thank You. Best, Rik

[@theresaaltongregg4569]

Omg thank you for an amazing potato dish without cream, milk, or cheese. Looks and sounds delicious 😋.

[@BackyardChef]

Agreed! Thank You. Best, Rik

[@dianeladico1769]

Simplicity meets perfection. I'm in love.

[@BackyardChef]

Thank You. Best, Rik

[@susan_elizabeth]

Yum! You had me at potato! 🥔 Potatoes really are their own food group. 😃 I'm looking forward to trying this dish, Rik! You sure know your way around a potato.

[@BackyardChef]

Yes, they are one of the wonders of the cooking world, that is certain. Thank You. Best, Rik

[@brendawestermann3266]

Well - that looks Awesome! Another good winter dish. Thanks Rik! Cheers.

[@BackyardChef]

Thank You. Best, Rik

[@lisamessiana1032]

Before I even clicked on the video, I saw the pic and I knew it would be amazing!🤩 Thank u so much!👏😋💕

[@BackyardChef]

You are very welcome. Hope you enjoy making it! Thank You. Best, Rik

[@jimhooper4252]

Great knife skills Rick …must try this !

[@BackyardChef]

Not bad for an old boy - got rusty over the years. Appreciated. Thank You. Best, Rik

[@heidid5275]

Oh Rik. That does look superb! I LOOVVE potatoes baked and roasted like this. My mouth is watering! Those French chefs know what they’re doing. Eh? You did a fantastic job. Thank you for sharing. ✌️👍👍👏👏✌️

[@BackyardChef]

Appreciated - I tried my best to do it justice! 🙏Thank You. Best, Rik

[@CB-os7tl]

Good presentation. A work of Art. The carmelized onions are such a nice taste. We love them. I always smile when I watch you cook. Attention to detail is everything.

[@BackyardChef]

Thank You. Best, Rik

[@andysmith819]

Out of this world!

[@BackyardChef]

Appreciated. Thank You. Best, Rik

[@JMN-n2j3EBE777]

Oh my! That looks beautiful and delicious!

[@BackyardChef]

Thank You. Best, Rik

[@darryldraper9708]

This is a very attractive dish. Boy you can chop fast. If I did that, I would cut my finger off. Excellent recipe. Thank you Rik!

[@BackyardChef]

So nice of you. Thank You. Best, Rik

[@mrdangiles90]

My pet dog is called potato. I have no chance of finding him if he goes missing, cause he hasn't been chipped...🙄...sigh. Wonderful Rikmeister!!!

[@BackyardChef]

sMASHing! Thank You. Best, Rik

[@pauline3379]

🤦‍♀️

[@robjepson9447]

😂😂

[@lilliankeane5731]

@@BackyardChef😂😂 boom! boom ! Basil Brush! 😂

[@lilliankeane5731]

Bah ha ha! Love em! Keep them coming! You got to understand… I don’t get much! 😂

[@prubroughton1864]

A chinese chef I took lessons with over 50 years ago said a little sugar enhances just about every veg dish. Brightens their flavour and colour 😊

[@BackyardChef]

You know 40 more years ago when i worked in a Chinese takeaway I was told the same thing. Thank You. Best, Rik

[@belindagreen3870]

This is one of my favourite potato dishes. Looks amazing. And, so much easier to make, as per usual. Expect it on one of my plates soon!🎉❤😊

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@13alir]

Hi there, love your channel and your down-to-earth recipes 😊. Thank you 😊

[@BackyardChef]

Thank You. Appreciated. Best, Rik

[@danburrett5480]

I’m like you Rik I love plenty of pepper in my food. This dish looks really tasty 😊

[@BackyardChef]

Thank You. Best, Rik

[@priscillajoseph765]

Very worthy of cooking layers of potatoes with great layers of melted butter and stock, nice veg meal/side.

[@BackyardChef]

Thank You. Best, Rik

[@geminil2415]

With a ribeye steak or a lovely steak pie. Mmm heaven.

[@BackyardChef]

Oh yes! Thank You. Best, Rik

[@pinkmarshmallow352]

One of my favourite vegetables. So impressive. Another one saved. I shall making this dish this weekend. Thank you Rik. Actually. You brought back memories of when back in the 70s and 80s I would hold dinner parties. I use to cook this along with Carottes Forestieres. ( Forester’s Carrots ) so thank you for that! 💕

[@BackyardChef]

Wonderful! Thank You. Best, Rik

[@KathrynRose-schultz-qs6qw]

Looks like a giant flower! Artistic and yummy!

[@BackyardChef]

Thank you so much 😀Best, Rik

[@janelloyd4332]

😮 that looks like delicious, I'd just eat that as a main dish ..love potatoes and onions

[@BackyardChef]

So good. Thank You. Best, Rik

[@justmejust4553]

i put my onions over night in a slow cooker with about 1/4-1/2 cup water! next morning Lucious caramelized onions! i keep the broth for soups and other dishes. saves so much time...now excuse me while i step away as this made me very hungry now LOL

[@BackyardChef]

Great Tip - Thanks for sharing. Thank You. Best, Rik

[@paulinewayland713]

Great idea!

[@dd7521]

Thanks for that great tip! 👍🏻

[@justmejust4553]

@@dd7521 you can also dehydrate them for later use, rehydrate in liquid when needed.

[@dd7521]

@@justmejust4553 brilliant! I've got a dehydrator that I bought recently. 👍🏻

[@patzeuner8385]

Try this trick for onions- slice onions, place in pan to fry, add salt to taste, set the heat from medium low to medium. Add 2 to 3 tablespoons of water, then cover, stir occasionally until water is just about gone. Remove cover and add your butter/oil, stir and fry on medium heat until carmelized. By basically steaming the onions you can cut your cooking time to about 10 to 15 minutes vs 30 to 35 min. I use this method, since most of the butter/oil pan frying takes a bit of time just getting the onions translucent and hot enough to start the actual frying. I've used this method with mushrooms and onions, also several other vegetables, like peppers, also this can be done in one pan, just eliminates a steaming in a different pot.

[@BackyardChef]

Yes thank you - I always forget things when filming then can't go back - everything is filmed in one go. Thank You. Best, Rik

[@SurvivingRetirement925]

OMG !!!! WOW !!!!! Gotta do this !

[@BackyardChef]

You got this! Thank You. Best, Rik

[@hansdampf4055]

A really fantastic potato dish! Goes directly on my cooking list. I'm going to add endive salad to it. In the amount I will cut it in half. My wife and I don't eat so much at our age. 👍👍

[@BackyardChef]

Thank You. Best, Rik

[@wendydwight3420]

Talk about mouth watering , another one to try , thanks Rik !

[@BackyardChef]

Thank You. Appreciated. Hope you enjoy. Best, Rik

[@DrCrabfingers]

Personally I love to hear the sound of vegetables being prepared in the kitchen...that machine gun sound of fast chopping suggests a delicious dish is being prepared. May I ask chef, that when spuds are being prepared, that you define whether the potatoes are waxy or floury...as this makes a huge difference to the end result. Your pink skinned potatoes whould suggest a waxy texture. This dish is sublime....one of your very best if I may be so bold. God bless you Rik...I love your enthusiasm....as you say this dish would compliment roast beef, grilled fish...anything. A wondeful dish. I love potatoes! Love your content.

[@BackyardChef]

Thank You. Best, Rik

[@kathyalexander5709]

​@@BackyardChef can you say which potato type works best please?

[@BackyardChef]

@@kathyalexander5709 No idea - they all work its a potato. Thank You. Best, Rik

[@joaniemarjoriemarriott342]

Thank you for showing the layering technique so clearly. A potato dish that I have never eaten so I look forward to making soon. As it is difficult to keep a bag of fresh potatoes indoors in the kitchen during the winter months, I am pleased to learn of new dishes to make that use a larger amount of potatoes and other straightforward ingredients usually on hand in my larder.

[@BackyardChef]

Sounds like there might be a plan.Thank You. Best, Rik

[@RalphSimmons-n1f]

Fantastic recipe! I will be making this for Saturday night dinner with roasted chicken. Thank you.

[@BackyardChef]

Lovely! Thank You. Best, Rik

[@jennyt966]

Oh wow. That looks like a delicious dish. I guess you could eat it with lots of different things. I'm so looking forward to trying this. Thanks, Rik.

[@BackyardChef]

Yes you can! Hope you enjoy. Thank You. Best, Rik

[@weewhorobin8202]

I love potatoes. This looks fabulous Rik!

[@BackyardChef]

You and me both! Thank You. Best, Rik

[@ukgroucho]

Nice touch layering the clarified butter . I've always added the stock after building the layers and made sure it was enough to see it fill to near the top. Salt, pepper and thyme as layers are built. My understanding is the origins were from the French bakeries (Boulangeries) that every town and village had and that had ovens that were hot early in the day - from baking baguettes and whatever. The ovens stayed hot for hours after the baking was done so French housewifes (no gender slur intended) would take a prepared dish of potatoes and put it in the still hot oven in the Boulangerie for an hour otr two...

[@BackyardChef]

Lovely! Thank You. Best, Rik

[@dianecollins9426]

YOUR SIMPLY THE BEST RICK ,LOVE YOUR RECIPES ,REAL COMFORT FOOD . THANKYOU SO MUCH .DIANE DOWNUNDER 🇦🇺🇦🇺

[@joniangelsrreal6262]

Another winner Chef …👏👏 Bravo

[@BackyardChef]

Thank You. Appreciated. Best, Rik

[@angeladavies1665]

OMG im never going to lose weight 😂. Thank you for the butter tip 👍. Ive added the recipe to my to do list ❤

[@BackyardChef]

Hope you like it! Thank You. Best, Rik

[@Sharon-bo2se]

Economical, tasty, and pretty. ❤

[@BackyardChef]

Agreed! Thank You. Best, Rik

[@MS-lh3oh]

Thank you Chef Rik. You have done it again. Two of my most favorite vegetables. Looks so delicious, got to make them. They are really good nutritious veggies. I think onions especially is what kept our big family so healthy. We grew up poor but never missed a meal because we raised everything we ate, even down to the sorghum molasses my dad and uncles made and the wild honey they harvested. Thank you for this recipe. Now that I'm getting my taste and smell back, I can almost smell the deliciousness of this great food. 😊

[@BackyardChef]

Appreciated - great to hear you are getting your taste and smell back and enjoying the food! Thank You. Best, Rik

[@r.i.p.volodya]

Looks great!

[@BackyardChef]

Thank You. Best, Rik

[@audreycasassa1683]

Looks so good!!!

[@BackyardChef]

Thank You. Best, Rik

[@allenbrown8158]

lovely, I love potato dishes, cheers Rik

[@BackyardChef]

Me too! Enjoy. Thank You. Best, Rik

[@2nd_of_3]

I love it when Everything I need is already there ❤ will be trying my hand at this.. Yum 🤤

[@BackyardChef]

Hope you enjoy. You can do it. Thank You. Best, Rik

[@daverichardson5861]

Looks very nice Rik. Back in Barnsley in the 60s/70s mum would do same (money saving) but just layer up the potatoes and onions in a Pyrex Dish (sliced raw onion) then pour over a pint and half of Oxo cubes (about 4 cubes), cook for an hour and serve with fresh garden peas. We’d eat it then use a slice of (flashback) Fletchers Loaf to soak up the oxo. A lovely meal but yours looks very posh and very editable, cheers and stay well from a freezing Barnsley.

[@BackyardChef]

Cheers, Dave. I had this with a couple of thick slices and butter. I just can't get away from mopping up with bread. Thank You. Best, Rik

[@barbarasuchy654]

Fried potatoes and onions are one of my favorite sides. This goes over the realm! I can't wait to make these and share them with friends. They'll love them too! I imagine them with a delicious smoked ring of bologna and baked beans. Ummy to the max!!!!

[@BackyardChef]

Thanks for sharing. Appreciated. ☘️ Thank You. Best, Rik

[@jonrettich4579]

You’ve made a sophisticated French creation easily doable. Were I or when I do this I think I’d replace some of those potato rounds with similar sized sausage ones. Just beautiful

[@gaylacotton2097]

Just like Julia Child.

[@BackyardChef]

Thank You. Best, Rik

[@dreamsgonebye6151]

I so love making this dish! I accidentally make too much.....well, that's my story and I'm sticking to it! 😊

[@BackyardChef]

Thank You. Best, Rik

[@jaynesenior7603]

Wow, that’s a work of art, genius knife skills and a fantastic dish , thanks as always 😊

[@BackyardChef]

You are welcome, appreciated. Thank You. Best, Rik

[@sharonwilliams2757]

ONIONS 🧅IS MY FAVORITE ❤ THIS DISH LOOKS FABULOUS 👌😋 I LIKE THE WAY YOU SAY IT (IT DOESN'T MATTER) 🤦 CHEF RIK CAN'T WAIT FOR TOMORROW TUTORIAL 🥰

[@BackyardChef]

Thank You. Lets keep it simple. Best, Rik

[@HaleyEthengain]

I always love all wonderful recipes he makes what an amazing show love it.

[@BackyardChef]

Appreciated - there are many amazing dishes around the world. Thank You. Best, Rik

[@denisemottley22705]

Beautifully done. 👍

[@BackyardChef]

Thank You. Best, Rik

[@jelsner5077]

I am definitely adding this to my potato repertoire! 😋

[@BackyardChef]

Thank You. Best, Rik

[@AZ-Sharon]

Perfection! Liked, shared and rang my bell!😎

[@BackyardChef]

Appreciated. Thank You. Best, Rik

[@eveadams7785]

YUMMY those look amazing. It is 9:40 in the morning and I'm ready to eat meat and those potatoes. Thank you for all you do.🥰💯

[@BackyardChef]

You are so welcome. Thank You. Best, Rik

[@AllanNeaves-qn3zr]

Hiya Rik, truly a classic dish. The simple, humble potato. So versatile. It's the potato topping that makes me cook hot-pot. Brilliant thank you for the chance to view perfection ❤Allan&Family

[@BackyardChef]

Thank You. Hot pot is a fantastic dish. Best, Rik

[@lenagreen4031]

Im so glad you decided to post this particular menu, as ive always wanted to learn how to do this dish. A great change as an accompaniment with a roast. Thanks!

[@BackyardChef]

You are so welcome! Thank You. Best, Rik

[@judithhopes151]

Best way I have ever seen or heard of clarifying butter

[@BackyardChef]

Thank You. Best, Rik

[@annettefournier9655]

French peasant dishes are the best. That amt could serve a banquet!

[@BackyardChef]

Thank You. Best, Rik

[@datsunruss]

Yep that's another one I will be doing Rik - Done the Lemon Chicken / capers on Sunday - Fabulous mate. ❤

[@BackyardChef]

Fantastic! Thank You. Best, Rik

[@befl1407]

Best potatoes recipe yummmmm

[@BackyardChef]

Thank You. Best, Rik

[@lornadesmarais-zo4pr]

That looks lovely. I bet it smells wonderful too

[@BackyardChef]

It does indeed, and thanks! Best, Rik

[@WendyHannan-pt7ez]

Thanks Rik, another great potato dish. I love that you print the recipe for us, its so very helpful. 😊

[@BackyardChef]

Ingredients in the description. Thank You. Best, Rik

[@cliffboulton8763]

Definitely on Next Weeks Menu. Thanks Rik.

[@BackyardChef]

Thank You. Best, Rik

[@empathic.supernova]

Looks absolutely 💯 melt in your mouth delicious! My list of "to try" dishes keeps growing! Thank you again, Rik ♡

[@BackyardChef]

Appreciated - Thank You. Best, Rik

[@caroleyoung1868]

What a wonderful potato dish! Thanks Rik, sharing.

[@BackyardChef]

Thank You. Best, Rik

[@Lilleskoer]

🌞Yum! Tasty Potato Art! Thank you !🌞

[@BackyardChef]

Thank You. Best, Rik

[@ChristieMusa]

I love it I will try this at home

[@BackyardChef]

You got this. Thank You. Best, Rik

[@AltPotus]

Excellent! I have all the ingredients right now. I'm making this tomorrow. Thanks!

[@BackyardChef]

Hope you enjoy! Best, Rik

[@פטריסלסרי]

Thats a great potato fish when all the family gather round mine.. thank you Rik

[@BackyardChef]

You got this! Thank You. Best, Rik

[@kirsiselei8703]

Uuuu yummy. This goes to my todo list for sure. Love potatoes and when made that way😍😍 Thank you for the recipe 🌹💕

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@ittybittykittycuteness]

🥔👌🏻YUM!

[@BackyardChef]

Thank You. Best, Rik

[@Abcdlmnop-w4n]

Definitely making this for dinner tonight, thanks Chef! Love your cooking!

[@BackyardChef]

You are most welcome! I hope you enjoy it. Thank You. Best, Rik

[@kathrinekerns8398]

This looks somewhat like a frittata. It looks so delicious. You made cutting the potatoes look easy. 😋😋😋

[@BackyardChef]

Thank You. Best, Rik

[@maryerichardson8302]

So yummy!!! I thoroughly enjoy your show!

[@BackyardChef]

Thank You. Best, Rik

[@candacewilliams6869]

Beautiful! I'm appreciative of this idea! Thanks!

[@BackyardChef]

Appreciated - Thank You. Best, Rik

[@robertblake4533]

Wow, that looks really delicious.

[@BackyardChef]

So good. Thank You. Best, Rik

[@chiccabay9911]

Very nice indeed.Thank you.

[@BackyardChef]

Appreciated. Thank You. Best, Rik

[@tellitlikeitis-rg4ny]

Looks stunning big man

[@BackyardChef]

Thank you kindly! Best, Rik

[@annakozlowski4837]

Stunning dish just gorgeous Thanks Rick❤

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@TheYorkshirelady]

Just WOW!!! 👍❤️

[@BackyardChef]

Thank You. Best, Rik

[@martinwarner1178]

Brilliant spuds. I once laughed at a French fellow, about calling spuds, 'apple of the ground'. That did not go down well. Any ways, how come you always cook great food that sets me off to try and copy. Peace and goodwill Master Chef

[@BackyardChef]

Easy dishes on here helping everyone cook. Thank You. Best, Rik

[@gailcullinan]

I am so hungry. This dish is fantastic. Scrumptious. Please send some over 😂

[@BackyardChef]

Would gladly. Thank You. Best, Rik

[@evocationart8370]

They look wonderful Rik, buttery crispy potatoes mmmm mouth watering 😊xx

[@BackyardChef]

Thank You. Easy and delicious! Best, Rik

[@debbiegardner8317]

Simple but oh so sublime can beat butter . Nowt is better than butter! Some good bread with that so lovely great rik!

[@BackyardChef]

Oh yes! Thank You. Best, Rik

[@lizjohnson6324]

Rik you always make these videos look so easy bless you .Great knife skills love it .

[@BackyardChef]

You got this. Appreciated. Thank You Best, Rik

[@catharinaf.8793]

This looks sooooooo good 😊

[@BackyardChef]

Thank You. Best, Rik

[@melanytodd2929]

Wow. Thanks, Rik❣️

[@BackyardChef]

Thank You. Best, Rik

[@bewitchedmunster]

This dish looks splendid! What type of onions are you using? Thank you for demonstrating, instructing, & sharing this fabulous looking dish! I can’t wait to try it & taste it!

[@BackyardChef]

You can use any onion - these are just plain old brown (white) Thank You. Best, Rik

[@lizjohnson6324]

Thanks Rik loved this .Do this dish ocationly

[@BackyardChef]

Thank You Best, Rik

[@prubroughton1864]

Caramelised onions have a much gentler flavour so the potatoes aren’t smothered very subtle Rik definitely an excellent recipe going to make it with my roast pork belly tonight 😊

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@pauline3379]

Oh that looks great Rik, I love potatoes in any shape or form, I would happily eat that with some other veg, as the main part of my meal 😊

[@BackyardChef]

I'm with you. I actually love this with thick crust bread and butter. Thank You. Best, Rik

[@pauline3379]

@BackyardChef ooh yummy combo, you're making me feel sooo hungry 😋

[@megfreeth4377]

Delicious 😋

[@BackyardChef]

Thank You. Best, Rik

[@leslie7884]

Beautiful!

[@BackyardChef]

Thank You. Best, Rik

[@shishirmehta8709]

OMG Mouth watering or what, will try this one out at the weekend

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@lindanichols125]

Spectacular, Rik. These potatoes are delicious. I used a vegetable stock in mine.

[@BackyardChef]

Sounds great! Thank You. Best, Rik

[@davidmurphy816]

Hey Rik, I’ve never tried this potato dish, but it looks fantastic & made with such basic ingredients. Definitely one I’ll be trying!😋 Amazing knife skills & impressive slicing technique on display there Rik, I’d be minus a couple of digits if I tried that!😱😖😆 Hope you enjoy your gathering! Thanks as always 🙏 xx 👨‍🍳👌🥔🧅🇫🇷

[@BackyardChef]

Worth a go this one. Thank You. Best, Rik